TOP 9 recipes for making emerald gooseberry jam for the winter

The appearance of jam is just as important as its taste and aroma. It's a delight to have a bowl of emerald gooseberry jam on the table. Achieving this hue is challenging, as it requires careful selection and preparation of the berries. Furthermore, you can add other ingredients to the dessert to give it a truly royal touch.

The specifics of preparing royal gooseberry jam for the winter

Greenish jam won't come from just any gooseberry. Choose varieties that produce optimal-sized fruit by midsummer. Preferably, the berries should have thin skins, allowing the emerald flesh to shine through.

Gooseberries are boiled in pre-prepared sugar syrup. This will ensure the berries remain intact. You can also make an emerald dessert by grinding the gooseberries in a meat grinder or blender.

Of the varieties of berry crops, the best ones are suitable for preparing the royal delicacy. gooseberry Malachite, English green, Ural emerald.

Features of food preparation

Preparation of berries should be carried out:

• from unripe fruits;
• cutting off the stems and tails from the berries;
• with punctures near the stalk;
• by removing the grains with pins after making a lateral cut in the fruit.

Be sure to soak the finished berry product in cold water for 30 minutes.

How to prepare containers

For gooseberry jam, choose jars with a capacity of 0.5-0.7 liters. If the entire family loves this sweet treat, you can store the jam in a liter-sized container.

Jars before filling with jam:

• wash with warm water and baking soda or mustard;
• rinse under running water;
• dry and wipe with a towel.

Containers should be sterilized by any available method: in the oven, microwave, or over steam.

How to make emerald gooseberry jam

Gooseberries remain whole if steeped in boiling syrup. The syrup is made using 3 cups of water per kilogram of sugar. Up to 60% of the total amount of sugar needed for cooking is required to make the syrup.

Classic recipe with cherry leaves

This jam has been around for a long time. It's made with cherry leaves, which are thoroughly washed and simmered in boiling water for 10 minutes. The cooled infusion is then steeped over gooseberries overnight.

Now pour 3 cups of the decoction into a kilogram of sugar and bring to a boil, stirring. When the syrup becomes clear, add the berries, simmering them over low heat for 5 minutes.

This operation should be repeated once the syrup has cooled and strained.

The more often the syrup is strained, boiled, and the berries are added to it, the more aromatic the royal delicacy will be.

You can make jam without straining, simply bring the mixture to a boil several times, simmer for 5 minutes and leave for 6-8 hours.

Quick Five-Minute

To avoid the hassle of a complicated recipe, make jam quickly. In this case, you should:

1. Cook the syrup.
2. Pour hot syrup over a kilogram of unripe gooseberries, after piercing the berries.
3. After 3 hours, stir and drain the syrup.
4. After boiling for 5 minutes, add the remaining sugar (half a kilogram).
5. As soon as the added sugar has dissolved, add the berries.
6. Boil for 5 minutes.

Jam prepared this way will retain its unique color and aroma for a long time.

No-cook option

When berries are cooked in syrup for a long time, they lose many vitamins and beneficial microelements. You can prepare gooseberries without cooking. To do this, wash the berries and remove the stems. Grind them through a meat grinder or blend them. Sprinkle the resulting mixture with sugar. Let it sit for 3-4 hours, stirring constantly, until the sugar dissolves. Then transfer to a jar and refrigerate for storage.

You can grind a peeled orange together with the gooseberry.

With walnuts

A truly royal delicacy is achieved by stuffing each gooseberry with a piece of walnut. To do this, make a slit in the side of the gooseberry, removing the seeds. Instead, insert a dry-roasted piece of walnut.

For a kilogram of berries, half a glass of nuts is enough.

Add the fruit to the boiling syrup and simmer for 5 minutes. Then remove from heat and let cool. After 7-8 hours, simmer again for 10 minutes after boiling.

With lemon and orange, royal style

Citrus fruits will add a vibrant flavor and aroma to the jam. For a kilogram of gooseberries, one orange and half a lemon are enough. Peel the citrus fruits, remove the tough veins, and seeds. Dice them and add them to the sugar-covered berries. Mix thoroughly, then bring to a boil and simmer until tender.

Emerald Kiwi Treat

Kiwifruit adds both color and a unique aroma to the jam. If you use equal amounts of berries and exotic fruits, you'll need 1.5 kilograms of sugar per 1 kilogram of pureed fruit and berry mixture. Cook until done, stirring constantly. You can add the juice of half a lemon. By the end of cooking, you should have a thick jam.

With currants

Gooseberries and blackcurrants, when paired together in the garden, can help fight colds and flu in winter. Wash the berries and trim off the ends. They can be boiled whole or pureed in a blender. In either case, double the amount of sugar. Place the whole berries in the prepared sugar syrup and let sit for two hours. Sprinkle the puree with sugar, stir, and set aside. Simmer the vitamin mixture over low heat until ready after it comes to a boil.

From frozen gooseberries

You don't always have time to prepare everything in time. Then it's time to freeze the berries for jam. Then remove them from the freezer and pour them into a bowl. Make a syrup with sugar in a 1:1 ratio. Pour the hot syrup over the gooseberries. After 2-3 hours, keep the container over medium heat, stirring occasionally. Once the mixture comes to a boil, reduce the heat. Half an hour of simmering the frozen fruit in sugar syrup is usually enough. The jam will taste excellent, just like fresh gooseberries.

Recipe for a meat grinder

The prepared berries, stems removed, are washed and dried on a towel. After grinding a kilogram of gooseberries in a meat grinder, the puree is mixed with Zhelfix powder and sugar. Prepare the mixture in advance, using 4 tablespoons of granulated sugar for every 2 packets of Zhelfix. Cook the berry puree on the stovetop until the sugar and powder dissolve. Once boiling, add another 0.5 kilogram of sugar and continue cooking until done.

How to store treats

It's best to store this emerald delicacy in a cool, dark place. Store gooseberry jam in the refrigerator if the jars have nylon lids. If the jars have iron lids, store them in a basement or cellar. Maintain a room temperature of 3-5°C and humidity of 75-80%. The sweet treat should be consumed when it has no mold on the surface and the lids on the jars are not bulging.